Introduction
The collage in your photo shows a beautiful deep purple drink made from colorful ingredients. On the top left, hands add shredded red cabbage and blueberries to water, with dried hibiscus flowers alongside. On the bottom left, the mixture is boiled and strained. On the right, the result is bottled in tall glass bottles with a purple ribbon and served cold in a glass with lemon slices and mint.
This type of drink is popular because of its vibrant natural color, light sweet-tart taste, and refreshing feel when served chilled. It is essentially a lightly sweetened infusion of vegetables, fruit, and flowers, not a cure or detox. This article explains what is inside, how to make it safely at home, and how to enjoy it as part of a balanced diet.
This information is educational only and is not medical advice.
What Is Inside
Red cabbage: Also called purple cabbage. Rich in water, fiber when eaten whole, and anthocyanins, the natural pigments that give it its purple color and turn deeper when mixed with acidic ingredients like lemon.
Blueberries: Small berries that provide fiber, vitamin C, and anthocyanins. They add mild sweetness and color.
Dried hibiscus flowers, sometimes called bissap or karkade: Widely used to make floral teas. They give a tart flavor and deep red-purple hue.
Lemon and mint: For aroma and brightness, as seen in the serving glass.
Water and optional light sweetener: Such as honey or sugar in small amounts.
When combined, the anthocyanins from cabbage, blueberries, and hibiscus dissolve in hot water, creating the vivid purple liquid you see in the bottles.
Recipe: Light Purple Cabbage Blueberry Hibiscus Drink
Makes about 1 liter.
Ingredients:
2 cups shredded red cabbage, about 150 g, well washed
1/2 cup blueberries, fresh or frozen, rinsed
2 tablespoons dried hibiscus flowers, food grade
4 cups water, about 1 liter
Juice of 1/2 lemon
1 to 2 tablespoons honey or sugar, optional and to taste
Ice, lemon slices, and fresh mint for serving
Method as shown in your photo:
Step 1: Combine in pot. In a large glass pot or saucepan like the top left image, add shredded red cabbage, blueberries, and dried hibiscus to the water. The clear pot in the photo shows the ingredients sitting in water before heating.
Step 2: Heat gently. Bring to a gentle boil over medium heat, then reduce to a low simmer for 10 to 12 minutes. The cabbage will soften and the water will turn dark purple.
Step 3: Strain. As in the bottom left image, place a fine sieve over a large metal bowl and pour the hot liquid through. Press lightly with a spoon to extract liquid. Discard the cooked cabbage, berries, and flowers, or compost them.
Step 4: Flavor. While still warm, stir in honey or sugar if using, until dissolved. Let cool to room temperature, then add lemon juice. Lemon will brighten the flavor and may shift the color slightly more red.
Step 5: Bottle and chill. As in the right side of the image, pour into clean glass bottles with tight caps. The bottles with purple caps and ribbon in your photo show how it is often presented as a homemade gift. Refrigerate.
Step 6: Serve. Serve cold over ice with lemon slices and a sprig of mint like the tall glass in the front.
Storage:
Keep refrigerated in sealed clean bottles. Because it is a fresh, low acid vegetable and fruit infusion with no preservative, use within 2 to 3 days. Do not keep at room temperature. Discard if it smells sour, fizzy, or slimy.
Always use clean utensils, wash produce well, and wash bottles with hot soapy water before filling.
How to Enjoy It
Serve 1 glass, about 200 to 250 ml, as a refreshing drink with a meal, instead of soda.
Pair with a balanced meal that includes protein, whole grains, and healthy fats so you stay satisfied.
It is naturally caffeine free, so it can be enjoyed in the afternoon as well.
This drink does not detox the body, melt fat, or treat disease. Hydration, balanced eating, movement, and adequate sleep support the body’s natural functions.
Safety and Who Should Be Careful
This drink made from common foods is safe in small servings for most healthy adults, but note:
Digestive comfort: Red cabbage and hibiscus can cause gas or stomach discomfort in some people if consumed in large amounts. Start with a small glass.
Acid reflux: Hibiscus and lemon are tart and may irritate reflux. Use less lemon if sensitive.
Blood pressure and diabetes medications: Hibiscus tea in large amounts may affect blood pressure. If you take medication for blood pressure or diabetes, or diuretics, talk to your doctor about regular large servings.
Pregnancy and breastfeeding: Culinary amounts of these ingredients as an occasional drink are generally considered food like use. Large medicinal amounts of hibiscus are not recommended in pregnancy. Ask your clinician if you are pregnant.
Kidney disease or potassium limits: If you have been told to limit potassium or fluids, check with your doctor about portion size.
If you have persistent abdominal pain, fever, vomiting, or other concerning symptoms, seek medical care.
Conclusion
The purple drink in your photo, prepared by simmering red cabbage, blueberries, and hibiscus flowers and then straining into bottles, is a visually striking and hydrating homemade beverage. Its deep color comes from natural anthocyanins, not artificial dyes.
Make a small fresh batch, keep it well chilled, serve over ice with lemon and mint, and enjoy it as part of a varied diet rich in vegetables, fruits, and water